Crispy Kale and Potato Hash with Bacon
This Crispy Kale and Potato Hash with Bacon is the perfect blend of comfort and nutrition. Golden-brown potatoes, smoky bacon, and tender kale come together in one skillet to create a dish that’s as satisfying as it is simple to make. Whether you’re serving it for breakfast, brunch, or dinner, this recipe is endlessly versatile and packed with flavor. With just a handful of ingredients and easy customization options, it’s sure to become a favorite in your meal rotation!
Equipment
- Cutting Board: For chopping potatoes, kale, and garlic.
- Chef’s Knife: A sharp knife to chop ingredients efficiently.
- Large Skillet or Frying Pan: A heavy-bottomed skillet, like cast iron or stainless steel, for even cooking and crispy results.
- Wooden Spoon or Spatula: For stirring and flipping ingredients without scratching the pan.
- Mixing Bowl (Optional): To hold prepped ingredients if you like to chop everything before cooking.
- Colander or Salad Spinner: To wash and thoroughly dry kale, ensuring it doesn’t steam instead of crisp.
- Measuring Spoons: For accurate amounts of oil, seasonings, and optional spices.
- Tongs (Optional): For flipping bacon or stirring greens without tearing them.
- Paper Towels: To dry potatoes after washing and absorb grease from cooked bacon.
- Plate for Bacon (Optional): To hold the cooked bacon while finishing the rest of the dish.
Ingredients
- 2 Medium-sized potatoes, diced
- 1 Bunch of fresh kale, chopped
- 1 Onion, finely chopped
- 2 Cloves of garlic, minced
- 4 Slices of bacon, chopped (optional)
- 2 Tbsp Olive oil
- Salt and pepper to taste
- Pinch of paprika (optional)
- Splash of apple cider vinegar (optional)
Instructions
- Start by heating olive oil in a large skillet over medium heat. If you're opting for bacon, now's the time to cook it until it's crispy and golden brown. Once done, set it aside on a paper towel-lined plate.
- In the same skillet, add the diced potatoes. Spread them out in an even layer and let them cook for about 5-7 minutes, or until they start to brown. Stir occasionally to ensure even cooking.
- Once the potatoes are nicely browned, add the chopped onion and minced garlic to the skillet. Sauté everything together until the onions are soft and translucent, and the garlic is fragrant.
- Now, it's time to add the star of the show –the kale! Toss in the chopped kale and stir it into the potato mixture. Let it cook down for a few minutes until it wilts and becomes tender. This not only adds a vibrant pop of color but also loads of nutrients to the dish.
- Season everything generously with salt, pepper, and a pinch of paprika if you're looking to add a hint of smokiness. For a touch of acidity, a splash of apple cider vinegar can work wonders, but feel free to skip it if you prefer.
- Once everything is well combined and cooked to perfection, it's time to reintroduce the crispy bacon back into the skillet. Give it all a final stir, allowing the flavors to meld together.
- Serve your kale and potato hash hot off the skillet, garnished with extra crispy bacon if desired. This dish pairs beautifully with a fried egg on top or as a side to your favorite protein.
Notes
Make-Ahead Tips
This Crispy Kale and Potato Hash with Bacon is a great recipe to prepare in advance, whether you’re meal prepping for the week or getting ahead for a busy morning. Here’s how you can save time:-
Prepare Ingredients in Advance:
- Chop the potatoes and kale up to 24 hours ahead of time. Store the potatoes in a bowl of cold water in the refrigerator to prevent browning, and keep the kale in an airtight container or zip-top bag with a paper towel to absorb moisture.
- Cook the bacon ahead and store it in an airtight container in the fridge. Reheat in a skillet or microwave before adding it to the hash.
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Partial Cooking:
- Parboil or partially cook the potatoes in a skillet until they’re just tender but not fully browned. Store them in an airtight container in the fridge, and finish crisping them up when you’re ready to serve.
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Reheat and Assemble:
- When it’s time to eat, simply reheat the prepped components in a skillet, starting with the potatoes and bacon. Add the kale in the last few minutes to keep it fresh and vibrant.
Storage Tips
If you have leftovers or want to save the hash for later, follow these simple storage guidelines:-
Refrigerator:
- Store the fully cooked hash in an airtight container in the fridge for up to 3 days.
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Freezer:
- While this dish is best enjoyed fresh, you can freeze it. Let the hash cool completely, then transfer it to a freezer-safe container or zip-top bag. It can be stored in the freezer for up to 1 month. Keep in mind that the kale may lose some of its texture after freezing.
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Reheating:
- For the best results, reheat the hash in a skillet over medium heat. Add a small amount of oil or butter to the pan to bring back the crispiness of the potatoes and bacon.
- You can also reheat it in the oven at 375°F (190°C) for about 10-15 minutes, spreading it out in a single layer on a baking sheet. Avoid using a microwave, as it can make the potatoes soggy.
